In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover, and let stand for 30 minutes. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.

Bring mixture back to a boil. Add remaining ingredients, except scallions and rice. Lower heat and simmer, partially covered, for 10 minutes.

Stir in scallions and ladle into wide soup bowls. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1 Vegetable).

Nutrition Facts: 202 calories (7% calories from fat), 26 g protein, 1 g total fat (0.4 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 49 mg cholesterol, 216 mg sodium.